Dresden 2006 – scientific programme

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CPP: Chemische Physik und Polymerphysik

CPP 9: SYMPOSIUM Disperse Polymer Systems II

CPP 9.6: Invited Talk

Tuesday, March 28, 2006, 15:45–16:15, ZEU 160

Microstructure design for food applications — •Bettina Wolf — Corporate Research Colworth, Unilever Colworth Park, Sharnbrook, Bedford MK44 1LQ, UK

In the food industry it is of great importance to control the stability and texture of structured products. Traditionally, biopolymers and more often mixtures thereof are used. One of the factors controlling the behaviour of such materials is the morphology of the biopolymer phases, being able to control and manipulate this is thus advantageous for product texture / property control. Of particular interest to us has been for some time to establish routes for influencing the morphology of particulate biopolymer gel phases, and to study the influence of particle shape and particle material properties on the rheological behaviour. Routes developed are based on permanently arresting morphologies developed in shear flow allowing for formation of gelled particles of arbitrary shape as well as ellipsoidal and cylindrical gelled particles. Other research interests in the field of microstructure and rheology concern the understanding of individual microstructure components on the rheological behaviour of full product formulations, development of appropriate instrumental techniques for the product itself as well as understanding its in-use behaviour.